Mochi (餅) — Traditional Pounded Glutinous Rice Cakes

• 500 gJapanese glutinous short-grain rice
• 2000 mlfiltered water (for soaking the rice and filling the steamer; not all is absorbed)
• 60 gpotato starch (for dusting the tray and hands)

Instructions

1. 1

   Rinse the glutinous rice in a bowl with several changes of cold water until the water runs mostly clear. Cover the rinsed rice with 1500 ml of the filtered water and soak it for 8 hours at cool room temperature, or 12 hours in the refrigerator.

2. 2

   Drain the soaked rice in a fine-mesh sieve for 30 minutes so the grains steam rather than boil. Line a steamer basket with a clean damp cotton cloth, spread the rice in an even layer, and bring 500 ml of water to a steady boil in the steamer base.

3. 3

   Steam the rice over medium-high heat for 40 to 45 minutes, keeping the lid tightly closed and replenishing the steamer base with hot water if the level gets low. The rice is ready when the grains are fully translucent, tender, sticky, and no longer chalky in the center.

4. 4

   Transfer the hot steamed rice immediately to the bowl of a heavy stand mixer fitted with the paddle attachment, or to a sturdy mortar if pounding by hand. Beat on low speed for 2 minutes to crush the grains, then increase to medium speed and beat for 8 to 10 minutes, stopping every 2 minutes to scrape and fold the mass with a wet spatula.

5. 5

   Continue pounding or mixing until the rice becomes a glossy, elastic paste with only tiny flecks of grain remaining. Keep the spatula lightly wet with water during scraping, using no more than 30 ml total water, because excess water makes the mochi slack and difficult to shape.

6. 6

   Dust a rimmed tray with 40 g of the potato starch and turn the hot mochi onto it. Dust the top with the remaining 20 g potato starch, then pat the mochi into a rectangle about 2 cm thick while it is still warm and pliable.

7. 7

   Cut the mochi into 12 equal pieces with a starch-dusted bench scraper or knife. Shape each piece into a rounded cake, brushing off excess starch so the surface stays soft but not powdery.

8. 8

   Serve the mochi the same day for the softest texture, either plain, grilled until puffed, or paired with traditional sweet or savory toppings. Remind guests to take small bites and chew thoroughly, because fresh mochi is very sticky and can be difficult to swallow in large pieces.